Chicken Pie
From The thorough good cook, 1895
Serves 1
For cold serving, add dissolved gelatine to gravy.
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 148. The excerpt below is the record exactly as published.
Chicken Fie. Cover the bottom of a pie-dish Avith slices of raAv ham or veal ; season Avith salt and pepper ; over this place tAvo young raAv chickens ; cut each into four parts ; season likeAvise Avith pepper and salt ; add six yolks of eggs, boiled hard, and moisten Avith a gill of gravy; cover the pie Avith a flat of putt' paste ; adorn it, egg it
Cook this with the app: pantry check, scaling, and the assistant.